Nutter Butter Turkeys Food

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BUTTER-BLANKETED TURKEY



Butter-Blanketed Turkey image

This turkey is extra juicy and gorgeously browned, thanks to the blanket of butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 11

One 12- to 14-pound turkey
Kosher salt and freshly ground black pepper
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon, cut into wedges
1 large yellow onion, cut into 6 wedges
3 sticks (1 1/2 cups) unsalted butter, melted, plus 4 tablespoons, at room temperature
1/2 teaspoon paprika
3 stalks celery, broken into thirds
3 medium carrots
1 1/2 cups chicken or turkey broth

Steps:

  • Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F.
  • Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
  • In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
  • Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
  • Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
  • Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
  • Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.

ROASTED BUTTER HERB TURKEY



Roasted Butter Herb Turkey image

Provided by Sandra Lee

Categories     main-dish

Time 4h

Yield 12 servings

Number Of Ingredients 12

3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
1 lemon, thickly sliced

Steps:

  • In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
  • Preheat the oven to 450 degrees F.
  • Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
  • Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
  • Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

ROAST TURKEY WITH TRUFFLE BUTTER



Roast Turkey with Truffle Butter image

Provided by Ina Garten

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 7

1 (12 to 14-pound) fresh turkey, with giblets removed
3 ounces white truffle butter, at room temperature
Kosher salt and freshly ground black pepper
Large bunch fresh thyme
1 large onion, unpeeled and cut in eighths
1 whole head garlic, unpeeled and cut in half crosswise
Good olive oil

Steps:

  • Preheat the oven to 325 degrees F.
  • Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.
  • Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
  • Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
  • Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
  • Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.

CLASSIC BUTTER-HERB ROAST TURKEY



Classic Butter-Herb Roast Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 9

1 12- to 14-pound turkey, thawed if frozen, giblets removed (neck reserved)
4 stalks celery, roughly chopped
2 carrots, roughly chopped
1 onion, cut into 8 wedges
1 apple, cut into 8 wedges
1/2 bunch fresh sage
1/2 bunch fresh parsley
1 stick unsalted butter, at room temperature
Kosher salt and freshly ground pepper

Steps:

  • Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Put the turkey neck, celery, carrots, 6 wedges each onion and apple, half of the sage and half of the parsley in the center of a large roasting pan, creating a mound for the turkey to sit on. Stuff 2 tablespoons butter, the remaining 2 wedges each onion and apple and the remaining sage and parsley inside the cavity of the turkey. Place the turkey breast-side up on top of the vegetables.
  • Combine 1 tablespoon each salt and pepper in a small bowl. Pat the turkey dry and season all over with half of the salt and pepper mixture. Spread the remaining 6 tablespoons butter all over the turkey, then sprinkle with the remaining salt and pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour 1 cup water into the roasting pan around the vegetables.
  • Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160˚ to 165˚, 45 minutes to 1 1/2 hours more. (Tent with foil if the skin is browning too quickly.) Let rest 15 minutes in the pan.
  • Carefully tip the turkey so any juices pour into the roasting pan. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Remove the vegetables and herbs from the roasting pan and use the drippings for gravy.

NUTTER BUTTER TURKEYS



Nutter Butter Turkeys image

This fall I'm on a quest to make recipe using Nutter Butter cookies. This recipe/craft project was inspired by The Party Animal web site. http://www.thepartyanimal-blog.org/nutter-butter-turkey-cookie-pops/

Provided by Kathy

Categories     Candy

Time 1h

Yield 6 Turkeys, 6 serving(s)

Number Of Ingredients 9

6 Nutter Butter sandwich cookies
12 ounces yellow candy melts
6 ounces orange candy melts
6 ounces red candy melts
12 edible candy eyes
2 -3 pieces orange Starburst candies (beak)
6 lollipop sticks
wax paper
3 plastic bottles (melting or decorating squeeze bottle with a cap with a small-medium round opening)

Steps:

  • Draw a turkey on plain paper and make as many copies as desired. The body should be the outline of a Nutter Butter cookie.(A template appears in the photo section.) Lay a piece of wax paper over each template.
  • Cut the Starburst candies into pointy triangles so they resemble a beak. Set aside.
  • Add yellow candy melts to one of the decorating bottles. I lay the bottle on its side in the microwave. Microwave at 50% power for one minute. Press the bottle, mixing the candy and continue melting in 20-30 second intervals. Don't overcook the candy melts.
  • Yellow: Fill in the body and first row of feathers with the melted yellow candy melts. Immediately press the lollipop stick into the body area. Add a little bit more yellow on top of the stick and press a Nutter Butter cookie on top. Do the same with the remaining turkeys.
  • Orange: Melt the orange candy in bottle #2. Fill in the next row of feathers. Repeat with remaining turkeys.
  • Red: Melt the red candy in bottle #3. Fill in the outer row of feathers. Repeat with remaining turkeys.
  • Add the candy eyes. You can reheat the yellow candy melts or use a small amount of melted white chocolate chips. Put a dab on the back of the edible eyes and attach to the turkey body.
  • Add the beak. Put a dab of melted candy on the back of the beak and attach right below the eyes.
  • Snood: It's that red thing that dangles on the turkey's face. You may need to remelt the red candy. Pipe a squiggly red snood onto the turkey face.
  • Allow turkeys to harden. Enjoy!

NUTTER BUTTER TURKEYS



Nutter Butter Turkeys image

There's a Nutter Butter marathon going on at my house this fall. The inspiration for this recipe was the Crafty Kitchen. It's a project that's geared toward preschool kids. So....I felt if a 5 year old could make these, I should be able to also! http://www.craftbuds.com/crafty-kitchen-turkey-cookies/

Provided by Kathy

Categories     Dessert

Time 45m

Yield 8 turkeys, 8 serving(s)

Number Of Ingredients 8

8 Nutter Butter sandwich cookies
8 Oreo Double Stuff cookies
4 ounces candy corn
16 M&M's
8 small red jelly beans
1/2 cup white frosting
black decorating gel (in a tube)
white decorating icing (in a tube)

Steps:

  • Create the tail feathers: Push 7 candy corns into the sides of the double-stuff oreos.
  • Add the turkey body. Add frosting to a plastic bag. Snip a small piece from the corner. Pipe or spoon a dab of white frosting onto the center of the Oreo. Press a Nutter Butter cookie on top of the Oreo cookie. I had some leftover melted peanut butter chips and used that instead of frosting in this step.
  • Add the face: Cut 8 candy corns in half for the noses. Pipe or dab a fat "T" onto the upper area of the Nutter Butter cookie. Press two M&M eyes into the frosting. Next add the candy corn nose, then add a red jelly bean (lengthwise) below the nose.
  • Eye detail: (Option 1) Using a tube of black decorating gel, pipe a dot on each eye. You can then follow up with a tiny dot of white icing if you want extra detail, using a toothpick. (Option 2) Switch the colors and pipe a dot of white frosting onto the brown eyes, then add a tiny dot of black gel with a toothpick.

Nutrition Facts : Calories 195.3, Fat 8.6, SaturatedFat 1.9, Sodium 124.9, Carbohydrate 28.4, Fiber 0.6, Sugar 20.6, Protein 1.8

ROAST TURKEY WITH TRUFFLE BUTTER



Roast Turkey with Truffle Butter image

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 8 servings

Number Of Ingredients 8

1 (12- to 14-pound) fresh kosher turkey, giblets removed
3 ounces white truffle butter, at room temperature
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large yellow onion, unpeeled and cut into 8 wedges
1 whole head of garlic, unpeeled and cut in half crosswise
Large bunch of fresh thyme
Good olive oil

Steps:

  • Preheat the oven to 325 degrees. Drain any juices from the turkey cavity and place the turkey on a rack in a large, shallow roasting pan, breast side up. Pat dry with paper towels.
  • Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear it. (Don't do this with rings on your fingers!) Place the softened truffle butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
  • Sprinkle the cavity generously with salt and pepper. Place the onion, garlic, and half of the thyme sprigs in the cavity. Tie the legs together with kitchen string and tie one length of string around the bird and the wings to keep the wings close to the body.
  • Brush the turkey all over with olive oil and sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of leaves from the remaining thyme sprigs, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until a meat thermometer placed in the center of the breast registers 160 degrees. Don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
  • Remove the turkey from the oven, cover tightly with aluminum foil, and allow to rest in the pan for 15 to 20 minutes. Carve and serve with the pan juices.

NUTTER BUTTER SNOWMEN



Nutter Butter Snowmen image

Make and share this Nutter Butter Snowmen recipe from Food.com.

Provided by Kathy

Categories     Candy

Time 45m

Yield 16 Snowmen, 16 serving(s)

Number Of Ingredients 6

8 ounces white chocolate candy melts
32 mini chocolate chips (eyes)
8 orange Tic Tac mints, cut in half (nose)
48 miniature M&M's chocolate candies (buttons)
16 Nutter Butter sandwich cookies (body)
wax paper

Steps:

  • Microwave the candy melts until smooth.
  • Dip Nutter Butter cookies (front only) in the white candy melts, place on wax paper.
  • Before the candy sets, press two mini chocolate chips onto the snowmen for eyes.
  • Add half a tic tac as the nose.
  • Add 3 mini M&Ms as buttons.
  • Using a toothpick, dab a tiny bit of melted white candy melts onto the eyes. (optional).

Nutrition Facts : Calories 143.3, Fat 7.5, SaturatedFat 3.5, Cholesterol 3, Sodium 64.3, Carbohydrate 17.6, Fiber 0.3, Sugar 13.3, Protein 2.1

MAPLE BUTTER TURKEY



Maple Butter Turkey image

My husband got stuck with the job of preparing the turkey one Thanksgiving. This recipe was given to him by our boss. The turkey came out juicy and tender, and everyone loved it. We used thyme and sage for the herbs, but use any herb you like. Cooking time will vary according to the weight of your bird.

Provided by SaraStar

Categories     Whole Turkey

Time 5h45m

Yield 1 turkey, 24-30 serving(s)

Number Of Ingredients 5

1 cup butter
1/2 cup maple syrup
1 tablespoon dried herbs or 2 tablespoons fresh herbs
1 lemon
1 (18 -22 lb) whole turkey

Steps:

  • The night before: Take butter and place in bowl to soften. Once the butter has softened to roughly room temperature, put in the bowl the maple syrup, herbs, the zest of the lemon, and juice from 1/2 of same lemon. Stir well until it has an almost whipped consistency. Cover and refrigerate.
  • When ready to make the turkey the next day, preheat the oven to 350°F.
  • Take butter mixture out of fridge and set on counter. Take giblets and etc. out of turkey. Put the gibblets in a saucepan on the stove, adding water to cover. Clean the turkey. After cleaning, take a sharp knife (fillet knife recommended) and carefully slice the membrane right under the skin at the hind end of the bird to separate the skin and the meat. After separating an inch or so if skin from meat, use hand(s) to very carefully continue the process for the rest of the breast sections. If a rip happens, take a metal pin or some other such implement and patch it back together. Be careful not to leave any broken skin patches, no matter how small.
  • By this time the butter mixture should be about room temperature. Using about 1/2 to 3/4 of the mixture, mash the butter mixture under the skin (still being careful not to break the skin) covering as much of the meat as possible. Once the meat under the skin has been covered, use the remaining about on hands to smear the rest of the bird with the mixture. Put rest of butter mixture in with the giblet stock on the stove. Place turkey on a rack in your roasting pan.
  • Taking a piece (or pieces) of cheesecloth that has had warm water run through it to get it moist, cover every inch of the exposed turkey. If your roasting pan has a cover, use it, otherwise take a couple sections of aluminum foil and use it to cover the turkey. Take turkey and place in hot oven and allow to cook uninterrupted for an hour and a half.
  • While the turkey is cooking, prepare the basting sauce/stock by first bringing the giblet/butter mixture to a boil and then lower the temperature to a simmer. Leave mixture simmering throughout the process.
  • After the first hour and a half is up, take turkey out of the oven, carefully remove aluminum cover (leave cheesecloth on) and baste liberally with giblet/butter mixture. Repeat this process every half hour. If the mixture on the stove runs out, use the drippings that are in the bottom of the pan. Once the turkey is nearing it's last 10-20 minutes of cooking, baste a final time and place back in oven completely uncovered. Take out roughly 3 minutes before done, re-cover with aluminum foil, and place back in oven. This is to have the inner sanctum reheated to keep the bird nice and warm during the resting period.
  • After the bird has finished cooking (see Cooking Times below), let the bird rest in pan, covered, for at least a half hour (an hour would be better) before carving.
  • Cooking Times: The bird will require approximately 13-15 minutes per pound total cooking time (this includes the first hour and half in oven). These times are approximate, though, and there are only two real methods of telling when the bird needs to come out of the oven: probe thermometer and the little turkey done indicator. The probe thermometer is more reliable but can be more of a hassle. Basically you will want to place the probe into the turkey no less than an hour before your expected done time. The magic temperature that you are looking for is 160 degrees. Once the bird hits that, remove it from the oven. Carryover heat will take it the rest of the way. If using a turkey done indicator, pull out of the oven when you see it start moving or looking like it's going to pop soon.

Nutrition Facts : Calories 484.6, Fat 27.7, SaturatedFat 10.5, Cholesterol 189.7, Sodium 217.1, Carbohydrate 5, Fiber 0.2, Sugar 4, Protein 51

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From foodandwine.com


NUTTER BUTTER TURKEY RECIPES ALL YOU NEED IS FOOD
Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess. Heat a large nonstick frying pan on medium heat. Add the butter and olive oil. When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Serve with lemon wedges.
From stevehacks.com


HERB BUTTER ROASTED TURKEY | MRFOOD.COM
Preheat oven to 425 degrees F. Remove giblets and neck from turkey. Rinse turkey with cold water, pat dry, and place in roasting pan. In a medium bowl, combine butter, oil, lemon juice, parsley, garlic, salt, and pepper; mix well. Loosen skin from turkey breast by placing your hand between breast and skin, being careful not to tear skin.
From mrfood.com


WHERE TO BUY | BUTTERBALL®
Use our product locator to find a Butterball turkey product for any occasion by selecting the desired product name, inserting your zip / postal code and desired search radius. All of our whole turkey (fresh and frozen), boneless roasts, and bone-in breasts are available in all major retailers across the country. Please be sure to check with the ...
From butterball.com


EASY NUTTER BUTTER TURKEYS - BLESSED BEYOND A DOUBT
Oct 28, 2015 - These Nutter Butter Turkeys are perfect for holiday parties and Thanksgiving feasts. They even make a cute […] Oct 28, 2015 - These Nutter Butter Turkeys are perfect for holiday parties and Thanksgiving feasts. They even make a cute […] Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Nutter Butter Turkeys Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician …
From food.com


NUTTER BUTTER TURKEYS RECIPE - FOOD.COM | RECIPE | THANKSGIVING ...
Oct 29, 2012 - There's a Nutter Butter marathon going on at my house this fall. The inspiration for this recipe was the Crafty Kitchen. It's a project that's geare. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.co.uk


NUTTER BUTTER TURKEY COOKIES: FUN AND EASY THANKSGIVING TREAT
Dab a bit of chocolate on back of half M&M. Place on nutter butter for nose. Dab a bit of chocolate on Twizzler. Place on nutter butter for wattle. Repeat with all 16 cookies. Allow to set. If needed, heat chocolate until melted again. Spread a bit of chocolate across top half of chocolate wafer. Place 5 candy corns on each chocolate wafer for ...
From thehousewifemodern.com


NUTTER BUTTER TURKEY | ETSY
Check out our nutter butter turkey selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


NUTTER BUTTER | MONDELēZ INTERNATIONAL FOODSERVICE
Go Nuts for America’s #1-Selling Peanut Butter Sandwich Cookie 1. Sold in a variety of sizes and formats to suit any operation, NUTTER BUTTER delivers the peanut-buttery taste America loves. Use NUTTER BUTTER Cookie Pieces, Variegate and Wafers to add pleasing peanut butter flavor to any dessert or shake.
From mondelezinternationalfoodservice.com


TURKEY NUTTER BUTTER COOKIES | NUTTER BUTTER COOKIES ... - PINTEREST
Turkey Nutter Butter Cookies. Gobble Gobble indeed! Perfect idea to get the kids to do this themselves, this simple and creative take on turkey shaped cookies is a gem of an idea by Ashley of FrugalCouponLiving! Using nutter bu… CraftGossip.com. 537k followers. Creative Desserts. Creative Food. Holiday Treats. Holiday Recipes. Holiday Fun. Thanksgiving Food …
From pinterest.com


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